Low Carb Spaghetti Casserole
Indulge in the comforting flavors of this Low Carb Spaghetti Casserole, a wholesome twist on a classic favorite designed to satisfy without the extra carbs. Featuring roasted spaghetti squash as a delicious, nutrient-packed alternative to traditional pasta, this casserole is brimming with savory ground beef, a rich low-sugar marinara sauce, and a blend of gooey mozzarella and sharp Parmesan cheeses. Perfectly seasoned with garlic, onion, and Italian spices, this dish is a surefire crowd-pleaser for family dinners or meal prep. Topped with melted cheese and optionally garnished with fresh basil, this hearty bake offers all the comfort of a classic spaghetti casserole in a low-carb, gluten-free format. Ready in just over an hour, it’s easy to prepare and makes six satisfying servings that will have everyone asking for seconds!
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Recipe Information
Ingredients
- 2 medium-sized Spaghetti squash
- 2 tablespoons Olive oil
- 1 pound Ground beef
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 2 cups Low-sugar marinara sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 cups Mozzarella cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 2 tablespoons Fresh basil, chopped (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Slice the spaghetti squashes in half lengthwise and scoop out the seeds with a spoon.
Drizzle the inside of each squash half with 1 tablespoon of olive oil and sprinkle lightly with salt. Place the squash halves cut side down on a baking sheet lined with parchment paper.
Roast the squash in the preheated oven for 35-40 minutes, or until the flesh is tender and easily pierced with a fork.
While the squash is roasting, heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon, about 7-8 minutes. Drain any excess fat.
Add the diced onion to the skillet and sauté for 3-4 minutes, until softened. Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Reduce the heat to low and stir in the marinara sauce, Italian seasoning, salt, and black pepper. Let the sauce simmer for 5 minutes, then remove from heat.
When the spaghetti squash is done roasting, remove it from the oven and allow it to cool for a few minutes. Using a fork, gently scrape out the flesh to create spaghetti-like strands and transfer them to a large mixing bowl.
Reduce the oven temperature to 375°F (190°C).
Add the meat sauce to the bowl with the spaghetti squash and mix well to combine.
Spread half of the squash mixture evenly into the bottom of a greased 9x13-inch casserole dish. Sprinkle 1 cup of mozzarella cheese over the top. Spread the remaining squash mixture over the cheese layer and top with the remaining mozzarella and Parmesan cheese.
Cover the casserole dish with foil and bake in the oven for 20 minutes. Then, remove the foil and bake an additional 10 minutes, or until the cheese is bubbly and golden brown.
Remove the casserole from the oven and let it sit for 5 minutes before serving. Garnish with chopped fresh basil, if desired.
Nutrition Facts
Calories |
3406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.1 g | 298% | |
| Saturated Fat | 88.3 g | 442% | |
| Polyunsaturated Fat | 20.2 g | ||
| Cholesterol | 577 mg | 192% | |
| Sodium | 9037 mg | 393% | |
| Total Carbohydrate | 185.8 g | 68% | |
| Dietary Fiber | 38.5 g | 138% | |
| Total Sugars | 69.1 g | ||
| Protein | 163.0 g | 326% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2643 mg | 203% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 5266 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
